Every big chain wants its own flavour, thickness, allergen list and pack. Every order wants its own price. Every complaint needs an answer by tomorrow. Today those live in emails, Excel files and memory. Saucebook puts them in one place, in three simple tools.
Sources: Cremica website; press coverage (Restaurant India, Agron Food Processing, FnB News). Figures are as reported and not verified against filings. Saucebook figures are our proposal. Full list at the end.
If you read nothing else, read these three rows. Everything after this page shows each row working.
Each chain's flavour, thickness and allergen spec is scattered, and the line sometimes runs an old one.
Every change is checked, signed by the customer, and goes live from a named lot.
Packing and freight are guessed, and oil or tomato paste moves go unnoticed.
Recipe, packing, order size and delivery terms build the price, with margin on screen.
Finding the lot, tests, raw materials and other outlets takes days across five systems.
One view joins the lot, lab tests, return and corrective action.
Read-only access to the exports, lab sheets and mailbox you already have. Nothing is installed on the production line.
Saucebook loads your specs, recipes and past lots. Your team checks them, so day one starts from your truth.
It routes signatures, builds prices and traces complaints. A person approves every change and every write-back.
Result figures are targets for the pilot, based on illustrative baselines. We agree the real ones with you in week 1.
We read your website and the press before writing a line. Here is what we think shapes your day.
Hotels, restaurants and QSR chains. Each has its own spec for taste, thickness, allergens and pack.
Ketchup, mayonnaise and retort at Phillaur. New jam and sauce lines at the Una food park. One customer's spec may run at either.
A bulk mayonnaise price is not a sachet price. Packing material, order size and delivery terms change the cost a lot.
Listed-company discipline means every quality issue, every customer commitment and every margin leak will be looked at more closely.
Allergen labelling, ingredient limits and customer audits differ by country, so one change can ripple to many pack variants.
One QSR outlet reports a watery sauce. Which lot? Which line? Which tests? Which other outlets got that lot? Today people hunt for each answer.
Between the customer's request and the sauce in their outlet, there are many hands. Pick a stage to see how a promise can slip, and which Saucebook tool catches it.
Illustrative multipliers. In the pilot we replace them with your real rework, rejection and complaint costs.
From the key-account manager to the customer's quality head to the lab analyst. Flip between Today and With Saucebook.
Think of it as one shared recipe book that also remembers every promise, price and problem. It sits beside your ERP, lab records and email. It reads what already arrives and keeps it in order. Nothing changes on the production line.
A burger chain asks for a thicker sauce. Follow that single request from the email to an outlet complaint three weeks later, and see which tool does what.
Illustrative scenario and numbers. Customer named generically.
Flavour, viscosity, allergens and bottle or sachet spec, kept per customer, with a signed approval for every change. Pick a customer, ask for a change, and walk it through sign-off.
Illustrative customers (named generically) and spec values.
Mayonnaise, sauces and gravies priced from the recipe, the packing material, the order size and the supply terms. Move the oil price or the order size and watch the price and margin change.
Illustrative recipes and rate cards. In the pilot Saucebook reads your real BOMs and costs.
Finished-goods lot, lab test, retailer or QSR return and corrective action, all connected. Pick a complaint and press Trace.
Illustrative lots, tests and outlets.
Summer shakes and burgers, IPL nights, wedding gravies, festive pizzas, and export orders on top. Plan specs, prices and quality checks before the rush. Click a month on the sauce-bottle cap.
The same data, cut for the MD, Key Accounts, Quality and Finance. Each sees their number and the lever that moves it.
Illustrative pilot-period numbers.
We don't know your numbers, so every default is a placeholder. Set your own and the page recalculates.
The questions a careful leadership team asks, answered in plain words.
| Your system | How we connect | What we read | Write-back |
|---|---|---|---|
| ERP | Scheduled export or read-only connector | Lots, dispatch, invoices, costs | Only after approval |
| Lab records | Folder watcher or export | Test results per lot | None |
| Email & WhatsApp | A forwarded mailbox and a business number | Customer requests and complaints | Drafts only. You send. |
| Excel files | One-time import, then kept in sync | Recipes, BOMs, rate cards | Updated after approval |
| Line records | Photo or CSV upload, or a tablet view | Settings and run times | None |
Start small and measure against your own last 60 days. Nothing is installed on the production line. Saucebook reads the files, emails and records you already have.
Agree KPIs and baseline. Load specs, recipes and rate cards, and connect lab and complaint records.
Spec Portal goes live. Every change request now flows through sign-off.
The desk quotes with the calculator in parallel. Complaints start flowing into the lot-to-cause view.
Compare with baseline. Readout with Quality, Key Accounts and Finance, and a plan for Una and other customers.
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Pick a Meet slot →Aryan · Saivyy Technologies